- 4 coarsley chopped green onions
- 1/ 4 cup packed fresh basil leaves
- 1/ 4 cup olive oil
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic cloves
- 1/ 4 teaspoon heaping salt
- 12 ounces baby potatoes (any colour)
- 4 eggs
- 5 ounces French green beans or regular green beans, trimmed
- 2 cans oil packed tuna (80g each)
- 1 peeled, cut into chunks cucumber
- Olive oil, as needed
- Black Pepper
- 1/ 2 cup mixed olives
- 1 avocado
- 4 red radishes, quartered
To make the dressing, in a food processor or small blender, add the green onions, basil, olive oil, red wine vinegar, garlic, and salt. Blend until smooth and set aside.
Start on the components of the salad: Set a large bowl of ice water by the stove. Bring a large, wide pot of water to a boil and add about 1/2 Tbs salt. Add the potatoes and cook until fully tender or about 15 minutes (test by sticking a knife into the middle).
Meanwhile, cook a few other ingredients in the same pot. Using a spoon, gently add the eggs to the boiling water and cook for exactly 7 minutes to get runny yolks. Take the eggs out of the pot and add to the ice bath.
Add the green beans to the boiling water and cook for 45 seconds. Using tongs, quickly place them in the ice bath and let them cool completely, then transfer to a bowl and put in the fridge. When the potatoes are done, transfer them to a separate medium bowl with a slotted spoon and set aside.
Place the peeled cucumber chunks in a small bowl. Get the bowl of green beans and potatoes. Drizzle all three bowls lightly with olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Remove the eggs from the ice bath. Start by very gently tapping them on the edge of the counter to break the shell, and then peel the shell off. Using your hands, break the eggs in half and place on a large plate, yolk-sides up. Sprinkle with salt and pepper.
Assemble the salad around the eggs, placing the potatoes, green beans, cucumbers, olives, sliced avocado, and radishes next to one another. Drain the canned tuna and add bite sized chunks to the platter. Spoon some of the dressing over the top of the salad. Serve immediately with any extra dressing.